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Post by Troyster on Sept 29, 2004 17:04:49 GMT -5
Now that's what I like to hear, being creative ;D
Actually, I had beef with an awesome sauce earlier... the chicken is my last meal that I have here at work til I get home.
I like the "rubs" too... montreal steak spice is my Fav.
Try a touch of coffee in your BBQ sauce ;D
I'm a fan of Bobby's too.
T
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Post by Maximum6 on Sept 29, 2004 17:17:17 GMT -5
hmm coffee...don't like the taste..except maybe coffee cake.....but i like the scent of it. If only chocolate smelled like coffee...and tasted like chocolate. For me..my rub for steaks is anything pepper or garlic. Salmon..i usually put either lemon dill seasoning or garlic herb. chicken...garlic herb or curry. I usually grill up what i need for the week...and BAM BAM ! on the spice right after it is grilled up..cause thats "when it's vulnerable" ~emeril Then i cut up the rest of my meats , put it in a plastic bag..and throw in more spice in...shake it up..throw it in the freezer until next time. Troy..ever tried Black beans with your rice and chicken....i think that sounds better than corn and rice...hehe..just my oppinion. Although i know you use frozen vegetables for convenience ..just my thoughts.
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Post by Troyster on Sept 29, 2004 17:23:40 GMT -5
Yeah I love black beans. I also love corn. I keep them separate... I'm kind of a methodical eater: corn then chicken, then rice, LOL. Actually, black beans and corn make a great salsa Coffee (again, just a touch) adds exactly that... almost an aroma to the sauce. Many actually contain coffee ground, LOL... I don't like that, but adding the liquid is good. T Oh yeah, your rub is similar to Montreal Steak Spice... ^^
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Post by Mystic79 on Oct 14, 2004 18:25:33 GMT -5
Great tutorial there Troy! Those look mighty tasty. I'm going to give them a try sometime soon. I just have to find some of that sugar-free syrup. I have Log Cabin lite I might use. I figure a few carbs in the morning won't hurt me at all, especially since I'm bulking.
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Post by Maximum6 on Oct 14, 2004 20:16:48 GMT -5
you should avoid any unecessary calories. You can ask troy for his recipe of syrup...or find a nutrition store or shop online for www.davincigourmet.comwww.torani.comare the two products i use. I also use www.waldenfarms.comI use their salad dressings. They have a marshmallow dip that i hear was really good. I thought about topping it on top of my pancakes like whip cream....but i can't find it yet...
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Post by Troyster on Oct 15, 2004 10:23:41 GMT -5
... They have a marshmallow dip that i hear was really good. I thought about topping it on top of my pancakes like whip cream....but i can't find it yet... OK I'm salivating here... gotta' know, gotta' know... mmmmmmmm sounds DEEEEEEEEEEELICIOUS!! I guess Log Cabin has a sugarless syrup too. We eat the Carb Options, and whatnot, types of syrups offseason but they're obscenely expensive. You can just mix up your own... it's not thick but tastes as good. I was thickening with cornstarch (offseason, but it often gets lumpy... blech!!). Just mix up lotsa brown sugar twin and splenda (or other white sugarless) and some of your favorite syrup from Max's list above... in some water. I also add a bit of vanilla and/or coconut and/or maple extract flavours. YUMMMMMMMMAYYYYYYYYYYYYY!!! T
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Post by Maximum6 on Oct 15, 2004 18:43:19 GMT -5
Troy...i got the answer to your thickening problem. I checked the ingredients in my Salad dressing and sugar free pancake syrup. It has the ingredient Xanthan Gum. Its the stuff that makes it thick. My other syrups don't have it , only the pancake syrup. some people i know are using it in their shakes to make it like milkshake thick! Try it..i'm sure it will thicken it. But i think you'll have to refrigerate it once you mix it in. My pancake syrup and salad dressings all say Refrigerate...while my syrups without the xanthan gum ...doesn't say that.. Give it a try.
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Post by Troyster on Oct 19, 2004 12:34:22 GMT -5
I was aware of the stuff, but I've never seen it for sale anywhere. That would be really cool, I'll have to look around for it.
T
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Post by RUBICON19 on Jul 18, 2005 22:29:48 GMT -5
You have got to try to bake this. It is AWSOME!!!!!!!! I blended two servings and baked it up in a cake pan. Cutr and serve. I use low fat cott cheese in mine. I bake with the sugar free syrup right in it. Fantastic!!!
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Post by Mystic79 on Aug 29, 2006 18:09:14 GMT -5
WOW! Looking at those pics make me want to make some right now. I never knew you could make pancake batter from those ingrediants. I'll pickup some sugar-free maple syrup tonight and make them for breakfast tomorrow. I'm so excited!
EDIT: Okay I was so hungry and wanted to try something new, I went to the supermarket, got some Cary's syrup, blueberrys, and made these pancakes in like 5-6 mins. Very easy and very tasty. Probably shouldn't of had the carbs in the syrup/blueberries this late, but I had to try this recipe. Can't wait to have this again, but for breakfast, or PWO.
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Post by burban25 on Aug 30, 2006 8:07:18 GMT -5
Walden Farms makes a pretty damn good product . I have their chocalate sauce, chocolate and strawberry syrups. The syrups are great on these pancakes and even a little in a shake is pretty good. I have been using Howard's brand maple syrup too and while it's still watery, the taste is one of the best i've had and only 12 calories for the whole bottle. I mix up the batter with the magic bullet from those infomercials and have never had a problem w/ blueberries. I think I might give baking them a shot. I want some of these right now!
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